Ingredients:

• 1 cup quinoa
• 1/2 cup farro
• 1/2 cup barley
• 1/4 cup wild rice
• 2 1/2 cups vegetable or chicken broth
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 1/2 cup dried cranberries or raisins
• 1/2 cup chopped pecans or walnuts
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and black pepper, to taste
• 1/2 cup vegetable or chicken broth (additional, for moistening)
• Fresh parsley, for garnish (optional)

Instructions:

1. Prep the Grains:
   • Rinse the quinoa, farro, barley, and wild rice separately under cold water. Drain.
2. Cook the Grains:
   • In a large saucepan, combine the quinoa, farro, barley, and wild rice with 2 1/2 cups of vegetable or chicken broth. Bring to a boil, then reduce heat, cover, and simmer for the recommended cooking times for each grain. Typically, this takes about 15-20 minutes for quinoa, 25-30 minutes for farro, 40-45 minutes for barley, and 45-50 minutes for wild rice. Cook until the grains are tender but still have a slight bite. Drain any excess liquid.
3. Sauté the Vegetables:
   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant.
4. Combine Ingredients:
   • In a large mixing bowl, combine the cooked grains, sautéed vegetables, dried cranberries or raisins, chopped nuts, fresh sage, and fresh thyme. Season with salt and black pepper to taste.
5. Bake or Stuff the Turkey:
   • At this point, you can either bake the stuffing in a greased casserole dish at 350°F (175°C) for 30-35 minutes until heated through and slightly crispy on top or use it to stuff your turkey.
6. Moisten and Serve:
   • If baking in a dish, drizzle an additional 1/2 cup of vegetable or chicken broth over the top before baking. Garnish with fresh parsley before serving, if desired.